I decided last night that we would have PEI mussels for dinner this evening. I got my ingredient list together, and headed off to the store. In the seafood department, I realized that there were no PEI mussels to be had. There were cherry stone clams, and I decided that supper would take a slight detour from the original plan – there is always a Plan B.
The recipe for cherry stone clams is identical to the PEI recipe that I usually use – only the mollusk is different. Below is our food porn rendering of cherry stone clams steamed in lemon-butter-wine-shallot-garlic sauce with freshly cut Italian flat-leaf parsley. A French baguette rounded out the feast.
A good time was had by all – except for the clams, of course.